Pepper Crusted Sirloin with Warm Farro Spinach Salad

Heat the oven to 500°F. Sprinkle the steaks with salt on both sides, and then press the ground peppercorns into the steaks on both sides. Heat a large cast-iron skillet over medium-high heat and add just enough olive oil to make a light film. When the oil is very hot, add the steaks, cooking until nicely browned on one side for about 3 minutes. Flip the meat over and put the skillet in the oven. Roast for 5 minutes. Transfer the steaks to a warm plate and tent with foil and let set for 10 minutes prior to slicing.To make the farro salad:While steaks are roasting, add sliced grape tomatoes to a small baking pan coated with cooking spray and roast tomatoes for 10 minutes. Remove from oven and set aside to add to salad prior to serving.Bring beef broth and farro to a boil. Reduce heat and simmer for 10 minutes. Add spinach and cover dish for 5 minutes to let spinach wilt into farro. Remove lid and toss tomatoes into spinach farro mixture. Place salad on serving platter and top with thinly sliced steak strips.